<b>Preliminary study on the application of an electric field as a method of preservation for virgin olive oil

Authors

  • José Alberto Ariza-Ortega Universidade Autónoma do Estado de Hidalgo
  • Marí­a Reyna Robles-López Instituto Politécnico Nacional
  • Nelly del Socorro Cruz-Cansino Universidade Autónoma do Estado de Hidalgo
  • Gabriel Betanzos-Cabrera Universidade Autónoma do Estado de Hidalgo
  • Teresita de Jesús Saucedo-Molina Universidade Autónoma do Estado de Hidalgo
  • Raul Rene Robles-de-la-Torre Instituto Politécnico Nacional

DOI:

https://doi.org/10.4025/actascitechnol.v38i3.28020

Keywords:

electric field, fatty acids, Fourier transform infrared spectroscopy, virgin olive oil

Abstract

The objective of this study was to analyze the effect of an electric field treatment (voltage: 3 kV cm-1, frequency: 60 Hz and time: of 5 and 25 min) on the stability of unsaturated fatty acids in virgin olive oil. Unsaturated fatty acid oxidation in the virgin olive oil was analyzed by Fourier transform infrared spectroscopy in the mid infrared region, and by quality parameters (acidity, peroxide and iodine). The electric field is a suitable method to preserve this oil composition with minimal modifications without the synthetic antioxidant addition.

 

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Author Biographies

Marí­a Reyna Robles-López, Instituto Politécnico Nacional

Doctor.

Raul Rene Robles-de-la-Torre, Instituto Politécnico Nacional

Doctor. Instituto de Ciencias de la Salud. Írea Académica de Medicina.

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Published

2016-06-22

How to Cite

Ariza-Ortega, J. A., Robles-López, M. R., Cruz-Cansino, N. del S., Betanzos-Cabrera, G., Saucedo-Molina, T. de J., & Robles-de-la-Torre, R. R. (2016). <b>Preliminary study on the application of an electric field as a method of preservation for virgin olive oil. Acta Scientiarum. Technology, 38(3), 291–294. https://doi.org/10.4025/actascitechnol.v38i3.28020

Issue

Vol. 38 No. 3 (2016)

Section

Food Science and Technology

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0.8
2019CiteScore
 
 
36th percentile
Powered by  Scopus

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